I’ve been an avid cook for SIX years now! I still remember those first few months of cooking for Brett as his college girlfriend. I made so many rookie mistakes! Tonight we were enjoying this quick 3-ingredient pasta dish (a longtime favorite) and I told Brett how I remember the first time that I cooked raw shrimp. I had sauteed it for almost 20 minutes (seafood needs to be cooked thoroughly, right?!) and the result was super tough, stringy, pitifully overcooked shrimp. Of course, over the years I’ve learned that shrimp is done the moment that blueish color disappears (2-3 minutes on each side, max) and I’ve also learned about this concept known as residual heat: anything coming off of a hot stove will maintain its internal temperature for a minute or so, and its easy to overcook if not taking this into consideration.
I’ve made many rookie mistakes while grilling chicken, as well! It has taken me years to become 100% comfortable with grilling chicken and knowing that perfect moment to take it off the heat. Some tips that I’ve learned: (1) when cooking chicken breasts, they need to be an even thickness!!! Buy a meat pounder and have some fun. (2) Grill/pan must be hot! The chicken should have a loud sizzle as soon as it hits the grill/pan. (3) If sauteing chicken, don’t mess with it. The only way to nicely brown a chicken breast is to let it develop a flavorful crust, and this can’t happen if you’re moving it around or flipping it often. (4) Chicken starts to shrink when its done. When it appears to be very “plump” and you think its about done, press on it and watch the juices – clear juices mean its time to come off the heat. (5) Place cooked chicken on a plate and set aside for at least 4-5 minutes. Since moisture moves away from heat, this allows the juices to redistribute throughout the meat as the temperature evens out.
For this SUPER easy chicken caesar salad wrap recipe, grilled or sauteed chicken would work just fine. Once the meat has rested for some time, use a sharp knife and slice into small strips. If you used an indoor grill, throw the wraps back on for a minute to get those pretty little grill marks.
Chicken Caesar Salad Wraps – no recipe source
3 chicken breasts, pounded to 1/2-inch thickness
romaine salad mix
shaved parmesan cheese
wraps or tortillas
Season chicken with salt and pepper. Grill chicken and slice into small strips. Toss together romaine, caesar dressing, cheese and chicken. Mix well. Place onto center of wrap and wrap tightly. Place wrap on grill for another 30-60 seconds to warm wrap.